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A photo collage of five different versions of cream puffs: s'mores, birthday cake, chocolate, churro, and graham
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3.84 from 6 votes

Cream Puff Shells - Pâte à Choux

Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Baking Tips
Servings: 16 cream puffs
Author: Barbara Schieving


  • ¾ cup all-purpose flour
  • 6 tablespoons unsalted butter cut into 6 pieces
  • 1 teaspoon sugar
  • ¼ teaspoon salt
  • 3 large eggs room temperature
  • Egg Wash optional
  • 1 egg
  • 1 teaspoon water


  • Preheat oven to 425°. Lightly grease baking sheets or line with parchment paper. Measure flour and set aside.
  • Bring butter, sugar, salt, and ¾ cup water to a boil in a 3-qt. saucepan over medium-high heat, stirring occasionally. Immediately remove from heat, and quickly stir in flour mixture all at once. Return to heat and stir with a wooden spoon for 1 to 2 minutes, or until dough is smooth and forms a ball. Transfer dough to the bowl of an electric mixer, and let cool 5 minutes.
  • Add 3 eggs, 1 at a time, beating until mixture is smooth and glossy. Spoon dough into a pastry bag fitted with a ⅝-inch plain tip. Pipe dough onto prepared pans into 1 ½-inch rounds (1 ½ inches high). Smooth out peaks and round tops with a moistened finger.
  • Whisk together remaining 1 egg and 1 tsp. water. Brush tops of dough with egg mixture.
  • Bake at 425° for 5 minutes; reduce oven temperature to 375°, and bake 30 minutes or until puffy and golden brown. Turn oven off; let shells stand in closed oven 10 minutes. Remove from baking sheets to wire racks, and cool completely.